General Comments that relate to this Inspection No violations observed at the time of inspection.OBSERVATIONS:- Observed very good employee hygiene/handwashing in conjunction with glove use. Reminded operator of no bare hand contact with ready to eat foods requirement. Must use utensils/gloves in conjunction with proper hand washing.- The cutting board; cutting utensils and all other food contact surfaces/utensils must be washed; rinsed and sanitized and then allowed to air dry at least once every 4 hours. Sanitizing chemicals must be EPA listed (chlorine 50-100ppm; quat ammonia 200ppm or iodine. Mix and use to sanitize surface according to manufacturer's labeled instructions).- Ensure all refrigerated cases have visible NSF thermometers installed (e.g. one missing in the glass counter display cooler - corrected on-site).- All refrigeration was holding at or near required temperature (32F; 40F coolers).- Facility was clean and well organized.- Restroom was clean and operational and all hand washing stations within the facility were stocked and operational.- Test strips were available for the proper makeup of sanitizer water (quat ammonia). Makeup at 200-400ppm as per labeled instructions.
3/11/2016
Routine Inspection 1st
100
General Comments that relate to this Inspection Notes:Refrigerator @ 40 f. Salami @ 38 f. Cheeses 38 f; All sealed and wrapped properly. Cooler shelving clean.Cheese/Meat cooler @ 40 f. Meat 38 f; All prepackaged and dates ok. Display coolers @ 40 f. All cheese and meat prepackaged dates -ok. Draining properly to evap pan (no standing water). Panini grill clean. Prep area clean and well maintained.Meat slicer; knives clean and well maintained.Oil bottles; spice containers clean and organized. 3 compartment sink operational and no leaks in plumbing. Handsink accessible and operational (hot & cold water ok). All equipment clean and in good condition. Floors - clean and in good condition. Walls clean and in good condition.
1/20/2015
Routine Inspection 1st
100
General Comments that relate to this Inspection Notes:Refrigerator @ 40 f. Salami @ 38 f. Cheese/Meat cooler @ 40 f. Meat 38 f; All prepackaged and dates ok. Display coolers @ 40 f. All cheese and meat prepackaged dates -ok. Draining properly to evap pan (no standing water). Panini grill clean. Prep area clean and well maintained.Meat slicer; knives clean and well maintained.3 compartment sink operational and no leaks in plumbing. Handsink accessible and operational (hot & cold water ok). All equipment clean and in good condition. Floors - clean and in good condition. Walls clean and in good condition.
5/8/2014
Routine Inspection 1st
100
General Comments that relate to this Inspection Opening Inspection- Change of ownership:Refrigerator @ 40 f. Cheese/Meat cooler @ 40 f. Display coolers @ 40 f. Prep area clean and well maintained.Handsink accessible and operational (hot & cold water ok). All equipment clean and in good condition. Floors - clean and in good condition. Walls clean and in good condition. Bathrooms ok. Mop sink - ok.
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